Gratin of Eggplant Caviar Recipe
Ingredients
| Eggplants - 3 1/2 to 4 pounds medium (about 3), unpeeled | ||
| Garlic - 2 large cloves, cut in slivers | ||
| Thyme | 1/2 Teaspoon | |
| Egg yolks | 3 | |
| Light olive oil - 1/3 cup plus 1 teaspoon | ||
| Gruyere cheese | 1/3 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Cayenne pepper -€“ a pinch | ||
| Parmesan cheese | 2 Tablespoon, freshly grated | |
Directions
GETTING READY
1) Preheat the oven to 400°.
2) Cut several slits in each eggplant.
3) Coat the garlic slivers with thyme. Put these coated garlic slivers inside the eggplant cuts.
4) In a jelly-roll pan, place the eggplants.
MAKING
5) Place inside oven to bake in the middle of the oven, turning 2 or 3 times, until the eggplants are soft to the touch, 30 to 60 minutes, depending on their thickness.
6) Peel off the skin from baked eggplants and discard the stems.
7) In a food processor, process the eggplants to puree for 1 minute or pass through the fine disk of a food mill.
8) Remove the seeds by passing the puree through a fine-mesh sieve. For a food mill with a very fine blade, this step may not be required.
9) In a large mixing bowl, place the puree.
10) Add egg yolks to beat at medium speed.
11) Gradually drizzle in 1/3 cup of the olive oil.
12) Stir in the Gruyere, salt and cayenne.
13) In a lightly buttered 1 1/2-quart baking dish, pour in the eggplant mixture.
14) Sprinkle 1/2 teaspoon oil over the surface to prevent it from drying out.
15) Place inside oven to bake for 20 minutes.
16) Sprinkle the Parmesan cheese and remaining 1/2 teaspoon oil over the top. Continue to bake for 10 to 15 minutes, until lightly browned.
SERVING
17) Serve the eggplant preparation on a platter and garnish with fresh coriander leaves, if desired.
TIPS
This preparation can be made ahead of time and reheated in a 350° oven for 10 to 15 minutes, before serving.
1) Preheat the oven to 400°.
2) Cut several slits in each eggplant.
3) Coat the garlic slivers with thyme. Put these coated garlic slivers inside the eggplant cuts.
4) In a jelly-roll pan, place the eggplants.
MAKING
5) Place inside oven to bake in the middle of the oven, turning 2 or 3 times, until the eggplants are soft to the touch, 30 to 60 minutes, depending on their thickness.
6) Peel off the skin from baked eggplants and discard the stems.
7) In a food processor, process the eggplants to puree for 1 minute or pass through the fine disk of a food mill.
8) Remove the seeds by passing the puree through a fine-mesh sieve. For a food mill with a very fine blade, this step may not be required.
9) In a large mixing bowl, place the puree.
10) Add egg yolks to beat at medium speed.
11) Gradually drizzle in 1/3 cup of the olive oil.
12) Stir in the Gruyere, salt and cayenne.
13) In a lightly buttered 1 1/2-quart baking dish, pour in the eggplant mixture.
14) Sprinkle 1/2 teaspoon oil over the surface to prevent it from drying out.
15) Place inside oven to bake for 20 minutes.
16) Sprinkle the Parmesan cheese and remaining 1/2 teaspoon oil over the top. Continue to bake for 10 to 15 minutes, until lightly browned.
SERVING
17) Serve the eggplant preparation on a platter and garnish with fresh coriander leaves, if desired.
TIPS
This preparation can be made ahead of time and reheated in a 350° oven for 10 to 15 minutes, before serving.
Chef
